My Favorite Chocolate Birthday Cake

This is the ultimate chocolate birthday cake that both kids and adults love! It’s rich, moist, chocolaty and super flavorful, with the most delicious chocolate topping. It’s super quick and easy to make and requires no mixer to make!

This chocolate birthday cake recipe is my favorite to make for celebrations. I’ve tested many chocolate cakes in the past few years, and keep coming back to this one. It’s easy to make, rich and full of deep chocolate flavor – plus, it’s topped with delicious chocolate frosting! Because I like to give you guys options, I give you two amazing frosting options: milk chocolate fudge frosting or chocolate ganache.

How to make chocolate birthday cake

1) Make the cake

This recipe makes enough for a 9×13- inch pan, but for a large crowd like school classrooms or events, I double it and use a 12×16-inch pan (30×40 cm).

1. Combine melted butter and milk. Set this aside to cool slightly while you prepare the rest of the ingredients.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking soda, sifted cocoa powder, sugar and salt.
3. Stir together the wet ingredients. Mix together the butter mixture, eggs and sour cream and mix until combined. Then, pour in hot water or coffee and whisk until smooth.
4. Mix together. Gently pour the wet ingredients into the dries and gently mix together.
5. Bake. Bake for 30-35 minutes at 350°F/180° until a skewer or toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

2) Make the chocolate topping

I like to use one of these frosting options for this cake:

• Milk chocolate fudge frosting – This is my favorite frosting for a kid’s chocolate birthday cake. The addition of butter and powdered sugar give it a fudgy, creamy texture that is irresistible. When making the frosting just for adults, I like to add in some coffee granules for a mocha flavored frosting. It’s all up to your personal preference!
  
• Chocolate ganache – The perfect rich topping to complement the chocolate cake.

To make milk chocolate fudge frosting:

Place all the ingredients in a medium-sized saucepan over low-medium heat. Stir continuously until everything is melted and there aren’t any lumps. Let the frosting cool slightly for 10-15 minutes before spreading over the chocolate cake.

To make chocolate ganache:

Place the chocolate and heavy cream in a medium heat-proof bowl and microwave in 20-30 second intervals, stirring in between until melted. You can also do this over a saucepan of simmering water. Pour the ganache evenly over the cake.

Tips for making chocolate birthday cake

-Don’t overmix your cake batter. Overmixing will create more gluten, which makes cakes more dense and tough. To avoid this, use a rubber spatula to mix the batter gently.

-Be careful not to overbake your cake. Overbaking can dry out the cake, so remove it from the oven as soon as a toothpick comes out clean.

-Use good quality chocolate for the frosting. The better quality the chocolate, the better the frosting will taste.

How can I decorate my chocolate birthday cake?

Decorating cakes is by far the most fun part of making them! Feel free to garnish the top with sprinkles of your choice. You can also use colored royal icing or buttercream to pipe out “Happy Birthday.” Simple make a batch of either one and use food coloring to dye it whatever colors you like.

If you really want to dress up each slice of cake when you serve it, serve with a scoop of no churn vanilla ice cream or a dollop of whipped cream.

Other birthday cake recipes

• Funfetti Cupcakes
• Funfetti Layer Cake
• Giant Chocolate Chip Cookie Cake
• Chocolate Hazelnut Layer Cake
• Chocolate Layer Cake

4.86 from 7 votes

Chocolate Birthday Cake

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

YIELD: 1 9×13 inch cake

 

This chocolate birthday cake is super moist, rich and decadent! Top with milk chocolate fudge frosting or creamy chocolate ganache for the ultimate cake.

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Ingredients

Cake

• 1 3/4 sticks (200g) unsalted butter
• 1/2 cup (120 ml) milk
• 1 3/4 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 2/3 cup (65g) cocoa powder
• 1 1/2 cups (300g) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2/3 cup (160 ml) sour cream
• 1/2 cup (120 ml) hot water or coffee (hot water mixed with 1-2 teaspoons instant coffee powder/granules)

Frosting Option 1: Milk Chocolate Fudge Frosting (great for kids)

• 7 oz. (200g) milk chocolate
• 7 tablespoons (100g) unsalted butter, cut into pieces
• 3/4 cup (90g) powdered sugar, optional (gives a more fudgy texture)
• 1/2 cup plus 2 tablespoons (150 ml) heavy cream
• 1/8 teaspoon salt
• 1 teaspoon instant coffee powder/granules , optional, for a mocha flavor

Frosting Option 2: Chocolate Ganache (great for adults)

• 7 oz. (200g) semisweet or bittersweet chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream

Instructions

To make the cake:

1. Preheat oven to 350°F/180°. Grease a 9×13-inch pan. Set aside.
2. Melt the butter, add milk and mix, then set aside to cool slightly.

3. In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and mix until just combined. Add the hot water/coffee and whisk until smooth.

4. Scrape batter into prepared pan. Bake cake for 30-35 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry. Allow cake to cool completely on a wire rack.

To make frosting option 1:

1. In a medium-size saucepan place all the ingredients. Warm it over low-medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps. Let it cool slightly in the saucepan for 10-15 minutes.

To make frosting option 2:

1. Place chocolate and heavy cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.

To frost the cake:

1. Cover the cake evenly with the frosting. Add sprinkles, if desired. Refrigerate for 1 hour until set. Keep in the fridge.

2. Cake can be kept in the refrigerator in an airtight container for up to 5 days. Serve at room temperature for the best texture.

Recipe Notes

Chocolate cake recipe is adapted from Call Me Cupcake. Milk chocolate fudge frosting recipe adapted from Passion for Baking.